Home Style Rosemary Potato Bread Recipes

Steps:

• 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• 5. Preheat the oven to 400°F.
• 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

Steps:

• 1. Grease 2 large bread pans - 9 1/2 x 5 1/2 inches In a microwave safe bowl, place water, milk, butter, sugar, & salt (I used leftover cold mashed potatoes so I added them here to warm them) Heat enough to melt butter. Pour into large bowl of electric stand mixer.
• 2. Sprinkle yeast over liquid mixture. Add approx 3 1/3 cups of flour & the rosemary & beat well until well combined batter is formed. Beat in enough of the remaining flour to make a soft dough. Change beater to bread dough hook. Add more flour as needed to make a stiff but still soft dough. Let dough hook knead dough for 10 minutes, scraping down every couple minutes.
• 3. Turn out onto a lightly floured surface & knead dough for a few minutes, incorporating a little more flour if needed until you have a dough that is soft & smooth & no longer sticky. Grease a large bowl with EVOO. Place dough, smooth side down in bowl to grease the surface Turn greased, smooth side up & cover with plastic wrap.
• 4. Place in warm area to rise until doubled in size, about 35-40 minutes. I turn on my oven for a few minutes till it's about 90 degrees, turn oven off and place it in there. Punch down & divide in 2 pieces.
• 5. On lightly floured surface, press dough out to remove air bubbles & form into a loaf. Place in prepared bread pan, repeat with 2nd piece of dough. Brush loaf with melted butter. Place in a warm area & loosly cover again with plastic wrap Let rise until doubled in size, approx. 40 minutes.
• 6. Bake in a pre-heated 375 degree oven for 35-40 minutes. Loaves should be golden on top & sound hollow when tapped. Brush crust again with melted butter. Turn out onto wire racks to cool. Let cool for 10-15 minutes or as long as you can wait to slice into this baby. Slather with butter, dip in Italian butter, or make a nice turkey sammie and enjoy!

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.

Steps:

• 1. To make the mashed potato, peel and large dice 2 medium potatoes (I use russets). Cover with plain, unsalted water. Bring to a boil and boil gently for 12-15 minutes, until tender. Drain completely and mash with a hand masher. Measure 1 1/2 cups in a dry measure cup. Place in a bowl. Cool a bit.
• 2. To the potatoes, add the milk, melted butter, honey, 1 ex-large egg, beaten, chopped rosemary, and salt. Stir well to mix.
• 3. In the bowl of a stand mixer, place 1/4 cup warm water, the tsp of sugar, and the dry yeast. Let proof for 7 minutes. It should be puffy and bubbly.
• 4. Add all but about 3/4 cup of the flour ( about 3 1/2 cups total). Pour the potato liquid mixture over flour. Use the dough hook attachment to mix well. The dough will be sticky.
• 5. Using the reserved flour ( the 3/4 cup), add small amounts, while keeping the mixer running on low speed. Continue for several minutes, until you notice the dough is sticking less to the bottom of the bowl, and starting to come together. You may not need all the reserved flour,....or you may need a little extra. Note: the dough will still be a bit sticky.
• 6. Turn dough out, using a metal spoon, to a large bowl that is well buttered. Cover with plastic wrap. Let rise until doubled. Time will depend on how warm your ingredients are. It should take 60 - 75 minutes.
• 7. Punch down doubled dough and cut in half with a sharp knife. Using a lightly floured board, lightly knead and shape both balls of dough in to a loaf shape.
• 8. Place loaf shaped dough in 2 buttered regular sized loaf pans. Using a sharp knife or scissors, slash the top of loaves lengthwise. Dust the tops with flour. Cover with plastic wrap. Let rise until doubled in size. This should take 50 - 60 minutes.
• 9. Remove the plastic wrap and bake loaves in 375 degree oven (350 for convection). Bake for 35 minutes.
• 10. Remove loaves from oven and remove from pans immediately. Tap the bottoms to see if they sound hollow. A hollow sound will let you know they are done. If not hollow sounding, return to the oven for a few more minutes.
• 11. Let loaves cool on a rack for at least one hour before slicing. Store in ziplock bag to keep fresh. Store in fridge after 1 day to retain fresh longer.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

Steps:

• Dissolve the yeast in the milk for 15 minutes.
• Mix the potato, oil, salt, rosemary and yeast mixture.
• Stir in the reserved cooking liquid and then the flour to form a stiff dough.
• Knead on a floured surface until smooth and elastic.
• Cover and leave to rise in a warm place until doubled in size.
• Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
• Bake at 200°C/400°F for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.
• Cool on a wire rack.